Table 2. Changes in mean particle diameter and centrifugal stability contents of milk protein-stabilized emulsion by addition of emulsifiers

Ingredients	CON	DATEM	MPL	CH_L	CH_H	MPL
Ingredients	CON	DATEM	MPL	CH_L	CH_H	CH_L	CH_H
Mean particle diameter (μm)	1.67±0.01^c	1.33±0.02^de	1.26±0.01^e	1.60±0.06^cd	2.80±0.30^a	1.55±0.01^cde	2.09±0.11^b
Centrifugal stability constants (%)	65.4±1.5^ab	58.3±0.9^bc	59.2±3.3^bc	63.0±4.8^ab	69.6±2.9^a	51.3±8.1^c	69.9±2.9^a

Error bars indicate SD of triplicate measurements.
Different superscript in the same row indicate significant differences at p<0.05.
CON, milk protein (casein:whey=8:2, 1%, w/v); DATEM, diacetyl tartaric acid esters of monoglycerides (1%, w/v); MPL, milk polar lipids (1%, w/v); CH_L/H, casein hydrolysate (0.01%/0.05%, w/v).